Shipments will be suspended from August 7 to August 21
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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
The Napoletana Moderna is the professional type 0 flour designed for the contemporary Neapolitan pizza: pronounced crust, more hydrated dough and superior crispness to the bite. Suitable for medium and long leavening, direct and indirect, with hydration up to 75 percent.
€31,90
Only 1 left in stock
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The Napoletana Moderna is designed to make a revised version of the classic Pizza Napoletana: a more hydrated dough, a more pronounced crust and superior crispness to the bite. It is suitable for medium and long rising or indirect direct doughs, with a hydration range of up to 80 percent and optimal results between 65 and 75 percent.
A professional flour that enables pizzeria-like results even at home, with a strong gluten structure that supports leavening for up to 48 hours and ensures consistent results on any type of baking.
INGREDIENTI PRINCIPALI
Wheat flour type 0
DATA SHEET
✅ W: 340 – 375
✅ P/L: 0.52 – 0.6
✅ Absorption: 57%
✅ Stability: 13′
✅ Fall.Num: >300″
✅ Protein: 13.3 g
✅ Fiber: 2.2 g
✅ Ash: 0.65%
✅ Energy: 343 Kcal
✅ Hydration Max >75%
✅ Leavening Max 48 hrs.
RELATED PRODUCTS
Original price was: €22,40.€19,90Current price is: €19,90.
Risparmi: €2,50
Sconto 11%
RELATED TOPICS
Do you have any questions?
The Napoletana Moderna is formulated for a contemporary Neapolitan pizza: a higher, more alveolated crust, more hydrated dough, and greater crispness to the bite than traditional Neapolitan flours.
Supports leavening for up to 48 hours in the refrigerator. The optimal window is between 24 and 48 hours.
The ideal range is 65% to 75%. Flour can go up to 80% hydration, but for those approaching contemporary Neapolitan, 68-70% is recommended.
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